Breakfast Mushroom and Cheese Omelette
Sauteed mushrooms and green onions is cooked into the omelet, adding extra texture and taste, with a cup of orange juice, a great day starts from a good breakfast...
nonstick cooking spray
cremini or white, sliced, rinsed and dried, stems trimmed off
scallions, spring or green onions
salt and black pepper
freshly chopped, optional
Coat non-skillet with cooking spray, heat in medium heat.
Add onion, sauté 2 minutes.
Stir in mushrooms and balsamic vinegar, cook and stir often for about 10 minutes, until mushrooms has released most of the juice.
Add scallions and remove from the heat, set aside on a plate.
Wipe out the skillet, coating with cooking spray, heat in medium-high heat, meanwhile add the thyme into eggs.
Pour the egg mixture into the skillet and cook over medium flame.
Lift edges of the skillet to allow raw egg mixture to flow underneath and cook.
When the egg is about half set, spread mushroom mixture evenly and sprinkle cheese on top.
Fold the egg over to enclose the filling and cook to desired doneness.
Slide onto a serving platter. Sprinkle parsley leaves if desired.